Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions

Author(s)

Dammak, Ilyes ^[1] ; do Amaral Sobral, Paulo Jose ^[1]

Affiliation

^[1] Univ Sao Paulo, FZEA, Dept Food Engn, 225 Duque Caxias Norte Ave, BR-13635900 Sao Paulo - Brazil

• Document type: Journal article
• Source: Journal of Food Engineering; v. 237, p. 33-43, NOV 2018.
• Web of Science Citations: 4

Abstract

In the present study, hesperidin was encapsulated in different food-grade oil-in-water (O/W) emulsions via a rotor-stator homogenizer. The innovative aspect of the assessment was the production of emulsions with high encapsulation efficiency and hesperidin stability when using chitosan as a biopolymer emulsifier. Analytical centrifugation tests revealed that the polysaccharide did not alter the Sauter mean diameter (d(3,2)) of the emulsions, but reduced (p < 0.05) the creaming rate (<(v)over bar>) (26 mu m s(-1)) when compared to the other evaluated biopolymers. This result was due to chitosan's simultaneous mechanisms of stabilization by steric hindrance, electrostatic interactions, and increasing viscosity of the continuous phase. Chitosan at 1% (w/w), used as an emulsifier in distilled water, served as a continuous phase, while 1.0 mg mL(-1) of hesperidin, in refined soybean oil, functioned as a dispersed phase. The resulting d(3,2) of hesperidin-loaded O/W emulsions ranged between 4.6 and 5.0 mu m, with a relative span factor below 0.3. The physical stability of the hesperidin emulsions stabilized by chitosan was characterized at different storage temperatures (20, 40, and 60 degrees C). The dominant physical destabilization changes over time were primarily governed by the creaming mechanism. Also, chitosan stabilization decelerated the total phase separation of hesperidin emulsions even at a high storage temperature (60 degrees C). The chitosan-stabilized emulsions displayed hesperidin encapsulation efficiencies of above 70% at 20 degrees C and 40 degrees C after 30 days of storage. Chitosan stabilization had an adequate impact on the reduction of the degradation rate (k) of hesperidin emulsions during 30 days of storage, thus increasing hesperidin half-life (t(1/2)). (C) 2018 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 15/02879-5 - Development of nanocomposites with active principles added as nanoemulsion
• Grantee: Ilyes Dammak
• Support Opportunities: Scholarships in Brazil - Post-Doctoral